Preparation Info

Fair-Style Corndogs

Made With Our

Cornbread Mix

Base $6.50
Item: 552594


  • 1 large egg
  • 1/3 cup vegetable or canola oil
  • 2/3 cup milk
  • 1 box Stonewall Kitchen Cornbread Mix
  • ½ teaspoon powdered mustard
  • ½ teaspoon paprika
  • ½ cup all-purpose flour
  • 8 Hotdogs
  • 8 wooden skewers
  • Vegetable Oil for Frying


  1. In a large bowl, whisk together the egg, oil and milk.  Add in the cornbread mix, powdered mustard and paprika and fold together with a spatula until it is mixed thoroughly.
  2. Begin heating your oil for frying in an electric fryer or a heavy sided pot on the stove.  Heat oil to 350°F.
  3. While oil is heating, insert skewers into hot dogs lengthwise.  Pat the hotdogs dry with a paper towel.  Sprinkle the flour over a plate and roll the hotdogs in the flour so they are fully coated.  Tap them on the side of the plate to remove any excess flour.
  4. Pour the cornbread mixture into a tall drinking glass (tall enough to dunk the full hotdog in).  Dip the hotdog into the cornbread mixture and allow to drip slightly to remove any excess.  Leave behind a thick enough coat to cover the hotdog, but not be able to see through the batter.
  5. Gently lower dipped hotdog into preheated oil so it is fully submerged.  Allow to fry for 3-5 minutes, turning every 30 seconds or so, until all sides are golden brown.
  6. Remove from oil and set onto a paper towel lined plate.  Continue process with remaining hotdogs.
  7. Serve hot with your favorite dipping sauce!

(Note: If you batter is not sticking, either the hotdogs are not fully coated in flour or your batter layer is too thick)

*If you have remaining batter, you can pour it into a muffin tin lined with cupcake liners.  Bake in a preheated 400°F oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean.